Belgian Beef and Beer Stew (Carbonnade Flamande)
Directions
- 1Pat the beef completely dry and season with salt and pepper.
- 2Heat oil in a large Dutch oven over medium-high heat and brown the beef in batches.
- 3Reduce heat to medium, add the onions and a pinch of salt to the pot, and cook until soft and golden.
- 4Pour in the beer to deglaze the pot, then add the broth, brown sugar, vinegar, and thyme.
- 5Return the beef and collected juices to the pot.
- 6Spread mustard on one side of each bread slice and place them on top of the stew, mustard-side up.
- 7Cover and braise in a 325°F oven until the beef is fork-tender.
- 8Remove thyme stems and stir the stew to incorporate the dissolved bread.
Ingredients
- 3 lb boneless beef chuck roast, cut into 2-inch pieces
- kosher salt
- black pepper
- 2 tbsp vegetable oil
- 3 large yellow onion, halved and thinly sliced
- 1 12 oz bottle amber or brown ale
- 1 cup beef broth
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 4 sprig fresh thyme
- 2 slice sandwich bread
- 2 tbsp dijon mustard
Equipment
dutch oventongsknifecutting boardspoon
Tips
- Use 1 teaspoon of dried thyme if fresh is unavailable.
- Adjust with additional salt, pepper, or a splash of cider vinegar at the end to brighten the flavor.
